Creamy Caramel Rice Pudding with Coconut
This indulgent rice pudding gets its irresistible depth from a homemade caramel sauce swirled right into the creamiest milk base. Finished with shredded coconut and a generous dusting of cinnamon, it's a comforting dessert that tastes even better straight from the fridge. Perfect for making ahead and sharing with the whole family.
🛒 Ingredients
4 servings
- 4 cups whole milk
- 1 can sweetened condensed milk (14 oz)
- ½ cup granulated sugar
- 1 cup short-grain rice
- 2 cups water
- 1 pinch of salt
- Ground cinnamon, to taste
- Shredded coconut, to taste
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Directions
- 1
Cook the rice in water with a pinch of salt until fully tender and soft. Drain and set aside.
- 2
In a heavy-bottomed saucepan, melt the sugar over medium heat without stirring until it turns into a golden amber caramel. Watch carefully to prevent it from burning and turning bitter.
- 3
Slowly pour the warm milk into the caramel, stirring gently until the sugar is fully dissolved and the sauce is smooth.
- 4
Add the cooked rice, condensed milk and a pinch of salt. Cook over low heat, stirring regularly, until the mixture thickens to a creamy, velvety consistency.
- 5
Stir in shredded coconut and ground cinnamon to taste during the last few minutes of cooking.
- 6
Pour the hot pudding into a baking dish or individual ramekins. Sprinkle with cinnamon and coconut.
- 7
Let cool to room temperature, then refrigerate for at least 2 hours. Serve well chilled.
💡 Chef's Tip
For a silky-smooth caramel, resist the urge to stir while the sugar melts — just swirl the pan gently. Add a split vanilla bean to the rice while it cooks for an extra layer of flavour.
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